From old vines in a clay-rich site, and as usual (though don't look to the label to explain this convention) finished demi-sec ("usually with between 15 and 20 grams of residual sugar," he states), Chidaine's 2009 Montlouis Clos Habert smells scintillatingly of lime, tangerine, pink grapefruit, honeysuckle, heliotrope, and diverse hedge flowers. Subtly creamy in texture, and with a persistently billowing sense of floral perfume and buoyancy that belies its 14% alcohol, it pours forth a lusciously sorbet like citric refreshment. While impeccably balanced in sweetness, and lip-smacking in'-residual salt and chalk,' this as yet lacks the sense of mineral intrigue or transparency to detail possessed by Chidaine's dry lots of 2009. As with other wines from this estate, the products of individual parcels and pickings - which include one lot, below 14% alcohol, from very old vines - are each vinified separately, but there will be only a single bottling. A still youthfully energetic Francois Chidaine - for more about whose methodology and recent history see my report in issue 172 - has continued to hone his long-ago manifest talents, even as (together with his cousin Nicolas) he oversees two estates (one formerly that of Prince Poniatowski in Vouvray, which accounts for 30% of total production). Based on their performance in cask, his 2009s - which weren't harvested much earlier than his 2008s - surpass those of his Vouvray and Montlouis neighbors (many of whom bottled their wines in spring) for refreshment, clarity, precision, and minerality, even though alcohol levels center around a for these appellations relatively high 13.5-14%. As for Chidaine's 2008s, while their acidity and minerality might strike some tasters as too prominent, I don't think Chidaine hyperbolizes when he calls the vintage 'magic.' You have to look to the historical collections of regional leaders Foreau and Huet to find comparable consistently high quality, making it clear that Chidaine is one of the world's finest craftsmen in the medium of white wine, not to mention a continuing source of amazing value. (I hope to be able to catch up with and report on his 2007s at some point, too, but there was simply no time to get to that when I visited him, nor since.) All of the 2009s in this report were tasted, unassembled, from a range of (nearly all 620-liter) barrels of various ages. There will as usual be an off-dry Les Tuffeaux bottling from barrels not selected for final inclusion in any site-specific cuvees - reflecting 6 or 7 parcels in all - but by its nature non-existent until after the late summer assemblage. It will however include the fruit of young vines from the flint-chalk Les Epinais that ascended to 14.7% alcohol even with high residual sugar, and whose caramelized, honeyed aura is more vintage-typical than most of the 2009 lots here. Incidentally, Chidaine intimated that he might re-instate the word 'sec' on the labels of his dry wines. I continue to consider it a mistake for him and so many of his follow-growers in Montlouis and Vouvray to rely solely on winery-internal conventions as to what tastes dry and what sweet. Chidaine now also bottles and exports to the U.S. inexpensive Touraine Sauvignon and red blends rendered from contract fruit.Importers include Beaune Imports, Berkeley, CA, tel. (510) 559 1040 and Polaner Selections, Mt. Kisko, NY; tel. (914) 244-0404

Pineapple and tangerine as well as musky florality and pistachio extract mark the nose and lusciously refreshing palate of Chidaine's 2008 Montlouis Clos Habert, in which residual sugar helps balance electric acidity, compliment its citricity, and reinforce flavors of white peach, quince, honey, malt, and toasted nuts. The aura of truffle oil that many of his 2008s have in common with his 1996s is totally alluring here (and, for junkies, a lot less expensive than an ounce of the real thing!) This becomes richer and deeper as it opens, with a sense of incipient creaminess, yet its kinetics and mouth-watering acidity never flag through a phenomenally persistent finish. Expect this scintillatingly complex Montlouis to be worth following for at least 20 years, and if you do drink it young, be aware that it tastes virtually dry thanks to its residual sugar being canceled by acids and buffered by extract. A still youthfully energetic Francois Chidaine - for more about whose methodology and recent history see my report in issue 172 - has continued to hone his long-ago manifest talents, even as (together with his cousin Nicolas) he oversees two estates (one formerly that of Prince Poniatowski in Vouvray, which accounts for 30% of total production). Based on their performance in cask, his 2009s - which weren't harvested much earlier than his 2008s - surpass those of his Vouvray and Montlouis neighbors (many of whom bottled their wines in spring) for refreshment, clarity, precision, and minerality, even though alcohol levels center around a for these appellations relatively high 13.5-14%. As for Chidaine's 2008s, while their acidity and minerality might strike some tasters as too prominent, I don't think Chidaine hyperbolizes when he calls the vintage 'magic.' You have to look to the historical collections of regional leaders Foreau and Huet to find comparable consistently high quality, making it clear that Chidaine is one of the world's finest craftsmen in the medium of white wine, not to mention a continuing source of amazing value. (I hope to be able to catch up with and report on his 2007s at some point, too, but there was simply no time to get to that when I visited him, nor since.) All of the 2009s in this report were tasted, unassembled, from a range of (nearly all 620-liter) barrels of various ages. There will as usual be an off-dry Les Tuffeaux bottling from barrels not selected for final inclusion in any site-specific cuvees - reflecting 6 or 7 parcels in all - but by its nature non-existent until after the late summer assemblage. It will however include the fruit of young vines from the flint-chalk Les Epinais that ascended to 14.7% alcohol even with high residual sugar, and whose caramelized, honeyed aura is more vintage-typical than most of the 2009 lots here. Incidentally, Chidaine intimated that he might re-instate the word 'sec' on the labels of his dry wines. I continue to consider it a mistake for him and so many of his follow-growers in Montlouis and Vouvray to rely solely on winery-internal conventions as to what tastes dry and what sweet. Chidaine now also bottles and exports to the U.S. inexpensive Touraine Sauvignon and red blends rendered from contract fruit.Importers include Beaune Imports, Berkeley, CA, tel. (510) 559 1040 and Polaner Selections, Mt. Kisko, NY; tel. (914) 244-0404